Ingredients
Scale
- 1 cup sushi rice
- 8 ounces sushi-grade tuna
- 2 tablespoons Japanese mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon sesame oil
- 2 nori sheets
- 2 green onions (finely chopped)
- ½ cucumber (thinly sliced)
- Vegetable oil (for frying)
Instructions
- Rinse sushi rice until water runs clear. Cook according to package instructions (about 20 minutes) until tender and sticky.
- While rice cools, chop tuna into small cubes and mix with mayonnaise and sriracha in a bowl.
- Once rice is warm but slightly cooled, mold it into small rectangles using wet hands.
- Heat vegetable oil in a skillet over medium heat and fry rice squares for about 3–4 minutes on each side until golden brown and crispy.
- Drain excess oil on paper towels, then top each square with the spicy tuna mixture and garnish with green onions and cucumber slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 squares (120g)
- Calories: 320
- Sugar: 1g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 40mg